Melting Pot's Curry Sauce

I have looked and looked and looked and I can not find a recipe for this sauce anywhere. I spoke to the waiter while I was last there and he said that it has
yogurt, curry, sugar, soy sauce, and some other ingredients. He wouldn't give the portions (ofcourse).

Anyone have any ideas or maybe even have a home recipe? I'd love to be able to duplicate this sauce at home.

Why not just take the suggested ingredients and experiment from there? It's always easy to add more stuff if the flavor isn't right. A yogurt-curry base can accommodate all sorts of other additions. Go for it. You might come up with something better than at Melting Pot.

Not to toot my own horn, but I like my Masala Crab Curry Sauce very much (though some have disagreed, but our family loves it) However, it does have a yogurt base, and could be a good place to start tinkering - the bit about adding cornstarch to the yogurt is very important.

I tried making my own yesterday.
I added 1 tablespoons of plain lowfat yogurt
1 tsp curry powder
1/2 egg yolk (cooked ofcourse)
1tsp sugar
1 tsp light mayo
1 tbsp sour crm (full fat)

It was okay, but turned out a little grainy. Anhy suggestions? Do you think it should be cooked or is that wierd? It should be a little more creamy and definitely less grainy.

Any ideas?

Sorry, that was 2 tbsp of yogurt. Not one.

Hard-cooked egg yolk? That could account for the graininess. Try leaving it out.

Did you try pureeing in a blender? For me at least, a blender usually does a better job of pureeing than a food processor. But I agree with LAZ, it's probably the egg yolk creating the graininess.

I didn't puree it, but I will try that next time. The concoction was very grainy even with just the curry powder and the yogurt, so I'm not sure it's the egg yolk. I actually added afterwards because I thought that it would make the mixture more creamy (and I happened to have it on hand).

I think it's the curry powder I'm using that is making it grainy (it's the cheap stuff). I'll try a better powder, I'll try the blender, and I'll forego the egg yolk in my next attempt.

HI,

I love my stick blender to stick into pots and saucepans to finish something like this.

You want to hard won experience? Don't leave it in the pot for an extended period of time, because the plastic will begin to soften.

Regards,

I'm not familiar with the exact sauce you mentioned, but the curries I've made using Cooks Illustrated's recipes that contain yogurt usually have the following step (or similar):

Cook, stirring almost constantly, until liquid evaporates, oil separates and turns orange, and spices begin to fry, 5 to 7 minutes, depending on skillet or kettle size. Continue to cook, stirring constantly, until spices smell cooked, about 30 seconds longer.

I think that the fat has to break out of the yogurt to fry the spices, which is usually a step in curries (frying the spices in oil). It should help with the graininess. Proportions in the Cook's recipes usually call for around 1/2 cup yogurt and 4-5 teaspoons of spices total (cumin, coriander, tumeric).

Or maybe you could fry the spice in a bit of oil before blending it with the rest of your ingredients.

Just keep the windows open!

1) egg yolk - bad idea.

2) unfried curry powder -> grainy mouth feel. In Indian cookery, the powder is first fried & then usually mixed with onion/tomato/buttermilk/yoghurt/whatever to give a smooth consistency.

Hi guys-
I'm still trying to make this sauce, but haven't even gotten close. I have learned a lot by trial and error though (things that you real chefs know as rule).
Any more ideas are always welcomed!

Have you tried doctoring up some curry roux from somewhere like HMart or another Asian grocery store? I've tried almost all of the House Brand or S&B Brand name curry roux I can find and they're all pretty tasty, if not just a tad bit salty when made as directed.

Basically they are blocks of curry that you melt in the liquid of choice, usually water. I'm wondering if they might provide you with a good non-grainy base curry to work from. Take one small block (or a piece of one) and dissolve it in some hot water and you have an instant curry sauce.

Again, I'm not familiar with the Melting Pot's sauce, but the boxes of roux are cheap, and if it isn't exactly what you wanted, it's mighty tasty anyway.